Description
Delicious and easy-to-make peanut butter cookies cooked quickly in an air fryer, offering a soft center and slightly crispy edges with a classic crisscross pattern on top.
Ingredients
Scale
Cookie Ingredients
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Ingredients: In a mixing bowl, combine peanut butter, sugar, brown sugar, and egg until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Stir in baking soda, vanilla extract, and a pinch of salt, mixing thoroughly to achieve an even dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them spaced apart in the air fryer basket to allow proper air circulation during cooking.
- Pattern and Cook: Flatten each ball gently with a fork, creating the characteristic crisscross pattern. Air fry cookies at 350°F (175°C) for 8-10 minutes or until the edges turn golden brown.
- Cool: Carefully remove the cookies from the air fryer and transfer them to a wire rack to cool completely before serving.
Notes
- Use either smooth or crunchy peanut butter based on your texture preference.
- Ensure cookies are spaced properly in the air fryer basket for even cooking.
- For chewier cookies, reduce cooking time by 1-2 minutes.
- Store cooled cookies in an airtight container at room temperature for up to a week.